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Mon, Sep 23, 2019 12:45 PM
Sat, Jul 27, 2019 4:04

These pasta recipes will transport you straight to Italy

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When it comes to pasta, Italy is unrivalled beyond doubt. As the world's biggest producers and consumers – approximately twenty-five kilos per person every year, unexpectedly followed by Tunisians – Italians are probably the only people happy to eat pasta more than once every day.

When it comes to pasta, Italy is unrivalled beyond doubt. As the world's biggest producers and consumers – approximately twenty-five kilos per person every year, unexpectedly followed by Tunisians – Italians are probably the only people happy to eat pasta more than once every day.

Always considered (and cooked) as a course on its own and not as a basic carbohydrate to accompany meals as a side dish, pasta – served after entrées and before meat or fish courses – is yet another delicious example of typical Italian inventiveness.

With over 300 different shapes from the most common ones such as spaghetti and rigatoni, to the oddly-named regional varieties of freshly made pasta – and a virtually endless number of possible combinations of ingredients to create both simple or elaborate sauces, there’s never a dull dish.

Here are a couple of recipes, enjoy.

1) Pasta with tomato and basil/coriander      

Ingredients

650 grams pasta

450 grams tomatoes

2 1/2 tablespoons olive oil

2 tablespoons minced white onion

10 basil leaves, or bunch of coriander

4 tablespoons grated Parmigiano cheese

2 tsp crushed garlic

Salt and pepper to taste

Method

Boil the pasta and set aside after draining the water.

Dip tomatoes into boiling water for about 10 seconds and place in a bowl of ice water for a minute. Remove from ice water, and dry.

Peel and slice the tomatoes.

In a pan, brown onions in olive oil, add tomatoes, season with salt and pepper and cook for 10 minutes.

Fold the boiled pasta into the sauce, add coriander/basil and sprinkle cheese over it. Enjoy.

2) Pasta with eggplant and zucchini

Ingredients

500 grams small cut pasta

2 tablespoons olive oil

1 clove of garlic

1 fresh green onion

1 small eggplant, cubed

2 zucchini, cubed

3 tablespoons vinegar

200 grams spinach

60 grams feta cheese

1/2 bunch fresh coriander, chopped

Black pepper and salt

Method

Heat the oil, add onions and garlic and sauté for a minute, add eggplant, zucchini, vinegar, salt and pepper and cook for 15 to 20 minutes.

In a separate pan boil spinach, drain and add to the mixed vegetables.

Now mix pasta, sprinkle coriander, and serve.